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Slow Cooker Barbacoa Beef - Traditional - Dump and Go Dinner

<p>This barbacoa beef is versatile and feeds a crowd! It is slow cooked in the crock pot, shredded, and added back to the sauce to keep it moist, flavorful, and simply delicious.</p>
12 Servings Recipe By

Ingredients

  • 6 pounds Beef Brisket
  • 2 tablespoons mince Chipotle Peppers in Adobo Sauce
  • 1 1/2 cups dice Onion
  • 3 1/3 tablespoons mince Garlic, Cloves
  • 5 whole Bay Leaf
  • 2 teaspoons Cloves, Whole
  • 1 tablespoon Kosher Salt
  • 1 cup juice Lime
  • 1/2 cups Apple Cider Vinegar
  • 5 cups Beef Bone Broth/Stock

Serving Day Ingredients

  • 24 individual Flour Tortillas (8-inch/Med)

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 2 tacos
  • 978 Calories
  • 51g Total Fat
  • 20g Sat Fat
  • 0g Trans Fat
  • 154mg Cholesterol
  • 1888mg Sodium
  • 79g Total Carb
  • 4g Fiber
  • 7g Total Sugars (Includes 0g Added Sugars)
  • 53g Protein
  • 31 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Place all ingredients (except tortillas) in slow cooker.
  2. Cook on HIGH for 4 hours or LOW for 6-8 hours.
  3. Discard fat and shred meat.
  4. To serve, place meat in large bowl and ladle sauce over meat until moist but not overly saturated. Serve on tortillas.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide meat into indicated number of gallon freezer bags.
  2. Mix all remaining ingredients together and pour over beef.
  3. Seal, label and freeze together.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Cook in slow cooker on HIGH for 4 hours or LOW for 6-8 hours.
  3. Discard fat and shred meat.
  4. To serve, place meat in large bowl and ladle sauce over meat until moist but not overly saturated. Serve on tortillas.

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